TACO ELDORADO receives B in Gwinnett County health inspection

1. 01

   Raw-food consumer advisory

   Item 5-2 ↗

   Menu consumer advisory statement is missing the disclosure statement. The asterisk used to indicate raw/undercooked menu items does not match the asterisk on the consumer advisory. Shrimp items marked with an asterisk that are not served raw/undercooked. // If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective…

   Inspector’s full note +

   Code .04(7)(e)

   Menu consumer advisory statement is missing the disclosure statement. The asterisk used to indicate raw/undercooked menu items does not match the asterisk on the consumer advisory. Shrimp items marked with an asterisk that are not served raw/undercooked. // If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)

   Official report · Item 5-2 ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   Cooked peppers and onions held on time control not marked with the start and discard times. No written procedures available. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or…

   Inspector’s full note +

   Code .04(6)(i)

   Cooked peppers and onions held on time control not marked with the start and discard times. No written procedures available. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Peppers and onions were marked with the start and discard times. Procedures developed during inspection. //

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Food storage and contamination

   Item 12A ↗

   Observed employee rinsing cooked intestines at the 3-compartment warewashing sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Food was removed from the warewashing sink. Sink compartments sanitized. //

   Inspector’s full note +

   Code .04(4)(t)

   Observed employee rinsing cooked intestines at the 3-compartment warewashing sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Food was removed from the warewashing sink. Sink compartments sanitized. //

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
4. 04

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Single-use utensils stored on a rolling cart directly next to a handwashing sink, exposing them to splash. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Replace hand sink splash guard or relocate single-use utensils. //

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Single-use utensils stored on a rolling cart directly next to a handwashing sink, exposing them to splash. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Replace hand sink splash guard or relocate single-use utensils. //

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
5. 05

   Facility maintenance and cleanliness

   Item 17C ↗

   Holes/gaps in the ceiling by the water heater. // Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

   Inspector’s full note +

   Code .07(2)(a)

   Holes/gaps in the ceiling by the water heater. // Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

   Official report · Item 17C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.